Recipe courtesy of Luke Nguyen
Save Recipe Print
Total:
35 min
Prep:
30 min
Cook:
5 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Dressing:
Banana Blossom Salad:

Directions

For the dressing: Combine the chile, sugar, water, and soy sauce and mix well. Set aside.

Peel the outer purple layer of the banana blossom until you reach the heart of the blossom, which should be opaque in color. Reserve one purple leaf along with the small young undeveloped baby bananas.

Begin to slice the opaque banana blossom transferring it into a bowl of water mixed with 1 tablespoon vinegar to stop the sliced blossom from discoloring. Soak and drain.

Add the deep-frying oil into a wok or deep fry pan and bring to 320 degrees F/ 160 degrees C.

Dust each baby banana with potato starch and flash fry them until crisp. Transfer to a kitchen paper-lined tray.

Once completed, flash fry the tofu skin until crisp and transfer to a kitchen paper-lined tray.

In a mixing bowl, add the sliced banana blossom, bean sprout, fried baby banana, fried tofu skin, sesame seeds, fried shallots, Vietnamese mint, and 3 tablespoons soy dressing. Toss well.

Place the reserved purple leaf into a serving bowl with the pointy end sticking out.

Transfer the salad onto the leaf then garnish with more tofu skin and chile.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Peanut Butter Blossoms

Recipe courtesy of Nancy Fuller

Banana Pudding

Recipe courtesy of Sandra Lee

Banana Bread

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Greek Salad

Recipe courtesy of Rachael Ray

Banana Walnut Bread

Recipe courtesy of Food Network Kitchen

Arugula Salad

Recipe courtesy of Anne Burrell

Fall Salad

Recipe courtesy of Tyler Florence

Black Bean Salad

Recipe courtesy of Food Network Kitchen

Rice Noodle Salad with Shrimp

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword